These gingerbread cookies are crunchy on the exterior but have a wonderful soft and chewy center. Both high on my list for the perfect cookie. You might even recognize these from waaaaay back in 2012 when my site was still itty bitty and my photography wasn’t fantastic. Good news is I’ve made a new batch and can’t wait to refresh your memory with these fun little guys!
I love the smell that fills our home while these are in the oven. It smells like Christmas. The combination of all of those great spices is one that you just can’t replicate any other way.
- 2 cups all purpose flour
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1½ teaspoons ground cloves
- 2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1 cup butter, soft
- 1 cup sugar
- 1 cup molasses
- 1 large egg
- Add the flours, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg in a medium sized bowl. Whisk until fully combined and set aside.
- Cream the butter with the sugar in the bowl of an electric mixer. Stir in the molasses and egg. Slowly add the dry ingredients and mix until the dough pulls from the side. Divide into two equal portions, wrap in plastic wrap, and place in the refrigerator for at least one hour.
- Preheat your oven to 350 degrees. Line two baking trays with parchment or a silicone baking mat.
- Roll your dough 1/4 inch thick and cut with desired cookie cutter. Bake 10-12 minutes or until the edges start to brown.
Once you’ve got your little guys cooled you can frost as desired. I’m not super great at this part but I’ve found that it doesn’t matter so much. They seem to disappear quick enough that no one will notice their mismatched eyes or the crazy buttons.